Mexican Mole Braised Chicken Recipe

serves 6-8

Preheat the oven to 350F/176C/Gas 4

1 chicken cut into 6 pieces (legs, wings, breasts)

Season the chicken with salt and pepper. Melt the 3 tablespoons/15ml of lard in a large, ovenproof casserole. Working in 2 batches, brown the chicken over medium high heat (3-4 minutes per side). Pour mole sauce over the chicken and bring to a simmer. Cover and place the casserole in the oven until the meat is very tender, 45 minutes to 1 hour. Transfer the chicken mole to a serving platter, garnish with the remaining 1 tablespoon of sesame seeds and the cilantro and serve. You can remove the cover for the last 15 minutes for a more “lacquered” look.

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